RecipesDinner
Dinner
Lean Lancashire Hotpot
Slow-cooked lamb in a carrot and onion gravy under a layer of sliced potato, baked until golden at the edges. A Sunday dish for when the oven can run for a couple of hours.
- Serves
- 4
- Prep
- 20min
- Cook
- 140min
- Total
- 160min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 399kcal
- Protein
- 32.9g
- Carbs
- 43.4g
- Fat
- 10.5g
- Fibre
- 5.8g
Ingredients
For 4 servings · MetricUS
- 500gdiced lamb (leg or neck fillet), trimmed
- 2onions, slicedabout 110g each
- 2carrots, cut into chunksabout 80g each
- 1 tbspplain flourto thicken
- 500mllamb or beef stockunsalted
- 2bay leaves
- 1 tbspWorcestershire sauce
- 700gpotatoes (Maris Piper), sliced thin
- 1 tspfresh thyme leavesor 1/2 tsp dried
- 1 tbspolive oil
- 1 tspbutter, melted
- salt and black pepperto taste
- 1 lbboneless lamb stew meat (leg or neck fillet), trimmed
- 2onions, slicedabout 4oz each
- 2carrots, cut into chunksabout 3oz each
- 1 tbspall-purpose flourto thicken
- 2 cupslamb or beef stockunsalted
- 2bay leaves
- 1 tbspWorcestershire sauce
- 1½ lbRusset or Yukon Gold potatoes, sliced thin
- 1 tspfresh thyme leavesor 1/2 tsp dried
- 1 tbspolive oil
- 1 tspbutter, melted
- salt and black pepperto taste
Method
Brown the lamb.
Heat the oil in a large flameproof casserole over a medium-high heat. Brown the lamb in batches for 3 to 4 minutes, turning, until coloured on all sides. Lift out and set aside.
Build the base.
Drop the heat to medium, add the onions and cook for 5 minutes until soft. Stir in the flour and cook for 1 minute.
Pour in the stock a little at a time, stirring out any lumps, then add the bay leaves, Worcestershire sauce and half the thyme. Return the lamb and any resting juices, add the carrots, and bring to a gentle simmer.
Layer and bake, stage one.
Heat the oven to 150C fan (325F). Cover the casserole and transfer to the oven for 1 hour.
Remove from the oven, arrange the potato slices over the top in overlapping layers, and brush with the melted butter. Sprinkle over the remaining thyme and season with salt and black pepper.
Layer and bake, stage two.
Cover again and return to the oven for 40 minutes, until the lamb is tender and the potatoes underneath are soft.
Uncover, increase the oven to 200C fan (425F), and bake for a further 30 minutes until the potato top is golden and crisp at the edges.
Serving.
Fish out the bay leaves and serve a quarter per person, spooning the gravy from around the edges over each portion.